Surprise!!

After working late tonight, I called home to see what hubby felt like eating for dinner.  What I really meant was, what restaurant do you feel like eating from tonight?  I figured I could pick it up on my way home and if I was lucky, I could go through a drive through.  But, do you know what I heard on the other end of the phone?  "I have dinner in the oven.  I knew you'd be tired tonight."  WOW!!  WHAT A MAN!!  I hurried home and when I got out of the car, I could smell the best aroma coming from the kitchen.  It was so delicious, I had to share his masterpiece with you!

Chicken and Rice Bake

1 can of cream of mushroom soup

1 cup of rice, uncooked

1 envelope of dry onion soup mix

1  3 oz. chopped mushrooms, undrained

3 – 4 boneless skinless chicken breasts

French’s fried onion rings

1 cup of milk

1  12 oz. pkg. thawed peas and carrots

Paprika

In a bowl, mix mushroom soup, milk, onion soup, and undrained mushrooms.  Reserve ½ of the soup mixture and add in uncooked rice and thawed vegetables.  Pour the rice / veggie mixture into a 9x13 baking dish sprayed with Pam.  Sprinkle with fried onion rings.  Place chicken on top and pour the remaining soup mixture over chicken.  Sprinkle top with more onion rings and paprika.  Cover with foil.  Bake at 375 degrees for 1 ¼ to 1 ½ hours.

Feeling A Little LOCO!

Saturday I was thinking about my weekly menu.  I'm tired of all the regular stuff we keep having.  I'm in a rut and I don't like it, but I've been so busy and tired from work, I haven't had the energy to put too much thought into meals.  This weekend I decided to invest a little time.  Last night we had oven fried pork chops and tonight we had a Mexican chicken salad.  Even my husband commented on how good it was and that we haven't had it in a while.  I shredded up some leftover chicken for this.  Tomorrow night we'll be having ground chicken patties!

Taco Loco

 2 cups cooked, shredded chicken

2 Tb. oil

½ red pepper, thinly sliced

1 large onion, thinly sliced

1 tomato, diced

Salt and pepper to taste

Shredded lettuce

Shredded cheese

Sour cream  (optional)

Salsa  (optional)

Black olives  (optional)

Jalapenos  (optional)

Guacamole  (optional)

Azteca Salad Shells

Prepare salad shells as directed on package.  Cool for 2 minutes before filling.

Place oil, onion, and pepper in a pot and cook until tender.  Add chicken, salt, and pepper.  Mix well.  Cook until hot over low heat.  Add tomatoes and steam for a couple of minutes.

Place lettuce in salad shells.  Top with chicken mixture, sour cream, cheese, guacamole, salsa, olives, and / or jalapenos.  

Addictions

Pinterest  has become my latest addiction.  I have so many boards and a gazillion pins.  O.K.  maybe I am exaggerating a little bit, but not by much.   I get so many great ideas.  I just wish I had the time to do all of them.  My grandchildren and students have benefited the most from this web site because most of the things I have made have been for them.  My grandchildren got some pool / beach coverups with their names embroidered on them for Easter, they made special Christmas ornaments for their parents, grandparents, and great-grandparent, I have made many games for my school children, and the list goes on and on.  A couple of days ago I found a recipe for almond cookies.  I made them tonight for the hubby and myself. They aren't super sweet, but if you like the taste of almond, you will like these.

Almond Cookies

Blend:

1 cup butter

3/4 cup sugar

1 tsp. almond extract

Combine these ingredients in a bowl and mix well.

In a separate bowl mix:

2 cups plain flour        OR               You can use 2 cups of self rising flour and NOT

1/2 tsp. baking powder                        use the baking powder and salt.

1/4 tsp. salt

sliced almonds

Add the flour mixture 2 Tablespoons at a time to the wet ingredients until completely combined.

Roll into small balls and flatten slightly. Cook for 9 minutes (they will not look done) at 400 degrees on a lightly greased pan or parchment-lined pan. Cool cookies until they are just warm, but place sliced almonds on top of each cookie as soon as they are removed from the oven. Drizzle a spoonful of glaze on top of the almonds and cookie.  This will help keep the almonds in place.

Glaze:

1/2 cup powdered sugar

1 tsp. almond extract

1 Tb. water

Here Comes Peter Cotton Tail

Easter just isn't the same since my grandparents passed away.  My grandparents always made holidays special.  My grandfather created the best Easter egg hunts.  For all I know, everybody's family did the same thing, but I'll ALWAYS think ours was the best!  My grandparents loved the family coming together.  As an adult, that's my favorite part too. For some reason. whenever I think of food for the Easter spread we always have, coconut comes to mind.  I have the best recipe for coconut cake.  Granddaddy always enjoyed a piece or two of this cake.  It's so moist, it's juicy!  What's your favorite or most memorable  food for Easter dinner?

Coconut Cake

1 white cake mix

1 large bag of coconut

1 small can cream of coconut

1 can sweetened condensed milk

Cool Whip

Prepare cake in a 9x13 inch pan as directed on package.  As soon as the cake comes out of the oven, poke holes in the cake about one inch apart with the handle of a wooden spoon.  Pour cream of coconut evenly over the cake.  Next, pour cream of condensed milk evenly over cake.  Sprinkle liberally with coconut.  Refrigerate until cool.  Frost with Cool Whip and top with remaining coconut.  Store in refrigerator until time to serve.

Fruity Goodness

One of my favorite foods is fruit.  Summer brings all kinds of delicious fruit into our house.  I know it's not summer yet, but I am counting down the days.  Sometimes you need to switch it up a bit instead of eating the same plain fruit.  This recipe for fruit dip gives just enough change to add the yummmm to the same-o, same-o. 

Fruit Dip

1 package French Vanilla instant pudding

1 cup of skim milk

1 cup of fat free sour cream or vanilla yogurt

Combine pudding with milk.  Whip until thick.  Fold in sour cream or yogurt.  Refrigerate until ready to serve.  Serve with fruit.

Note:   The sour cream makes it a little more tart than the yogurt.

Spinach Artichoke Dip

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I made this at Christmas and meant to post it, but I forgot.  It is SO good!  It's a yummy recipe for any type of gathering.  Just looking at the recipe makes me want to fix it!

Spinach Artichoke Dip

14 oz can artichoke hearts drained and chopped
10 oz frozen chopped spinach (thawed)
1 cup mayonnaise
1 cup grated Parmesan cheese
2 1/2 cups shredded Monterrey Jack cheese

Mix everything saving about 1/2 cup Monterrey cheese. Spread in 1 qt baking dish and sprinkle with remaining cheese. Bake at 350 degrees for 15 – 20 min.

Bananas!

Do you like bananas?  I don't like the way bananas feel in my mouth, but I do like the taste of bananas.  I suppose I have a weird texture complex.  I feel the same way about oatmeal, but love foods with oatmeal in them.  I guess we all have oddities and I will be the first to admit that I probably have more than most people.  Is it odd that I sometimes I like to have breakfast for dinner.  Absoultely NOT!  Here's a recipe for Banana Pancakes.  These are good for breakfast OR dinner!  I'm sorry I don't have a picture of this one.

Banana Pancakes

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 over ripe bananas, mashed

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil, and bananas.  Stir flour mixture into banana mixture; batter will be slightly lumpy.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.